Back to 4 servings 1.5 lb starchy potatoes (Russet or Yukon Gold), peeled and halved or cut into chunks 2 large eggs 1 tsp salt, plus a pinch for the boiling water 0.25 tsp black pepper, freshly ground 0.25 tsp ground turmeric 1 tbsp dried mint, optional; dried only 3 tbsp all-purpose flour, add gradually; use only enough to hold the patties 0.25 cup neutral oil, such as sunflower, canola or avocado, for frying
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1 Step 1: Place the peeled, halved potatoes in a pot of salted water, bring to a boil, then simmer 20 to 30 minutes until a knife slides in easily. Drain well and let steam dry for 2 minutes.2 Step 2: Mash the potatoes until smooth and let them cool for 8 to 10 minutes so the eggs do not scramble.3 Step 3: Whisk the eggs with the salt, pepper, turmeric and crushed dried mint, then fold them into the potatoes.4 Step 4: Add the flour one tablespoon at a time until the mixture holds its shape when pressed but is not doughy. Chill for 10 to 15 minutes if it is too loose to shape.5 Step 5: Fry one small test patty first in a nonstick pan with oil over medium heat for 3 to 5 minutes per side, then taste and adjust salt or flour if needed.6 Step 6: Shape the remaining mixture with wet hands into oval or round patties about 3 to 4 inches wide and 1/2 inch thick. Heat the oil over medium heat until it sizzles gently.7 Step 7: Fry the patties in batches, in a single layer, for 4 to 5 minutes per side until deep golden and crisp, adding oil as needed. Keep the oil at a gentle sizzle.8 Step 8: Drain the patties on a wire rack or paper towels and rest 3 minutes before serving.getsaucepan.com/r/aa69251b-306e-577c-8a70-808ad85ebbb7
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